Copper carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots |
| 1 | can | Tomato soup |
| 1 | medium | Onion; chopped |
| ½ | Green bell pepper; chopped | |
| ¾ | cup | Vinegar |
| ½ | cup | Oil |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Prepared mustard |
| 1 | cup | Sugar |
| Salt & pepper | ||
Directions
Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cool & drain carrots. Pour mixture over carrots.
NANCY JOHNSON
MAGNOLIA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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